You can`t make an omelette without breaking an egg.
For breakfast or a light supper this omelette is perfect. Use what ever vegetables you like or happen to have in the fridge.
Great for leftover greens and cheese just waiting to be used.
This recipe serves 2.
What you need:
* 4 eggs, separated
* I small red onion
* 1 green pepperbell
* 1 carrot, thinly sliced wheels
* 4 mushrooms, sliced
* 1 cup grated tasty cheese
* 1 tbsp. sour cream
* Fresh herbs like parsley, basil, oregano, sage
What you do:
Heat a little neutral oil in a frying pan.
Sauté the onions for a few minutes and add the sliced mushrooms, carrots and bell pepper. Let the vegetables simmer to remove some of the water from the mushrooms. In the mean time, whisk the egg whites until soft foam.
In a separate bowl add a pinch of salt and a pinch of pepper to the egg yolks and stir.
Add the spoon full of sour cream to the egg yolks and mix well.
Gently stir the egg yolk mix and the egg whites together.
Heat up a little butter in a larger frying pan.
Cook the egg mix in this separate pan until lightly browned underneath.
Turn the omelette over. Sprinkle with cheese and top with warm vegetables and freshly chopped herbs.
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